Kale Citrus Salad
Ingredients
Quick Pickled Onions
-
¼
red onion
thinly sliced
-
⅓
cup
red wine vinegar
-
1
Tbsp
sugar
-
2
Tbsp
water
Salad
-
1
large bundle
lacinto kale (yields ~4 cups chopped)
-
1
large
grapefruit or orange (segmented, reserve juice)
-
1
large
tart apple (cored and chopped)
-
¼
cup
pomegranate arils or dried cranberries
Dressing
-
3
Tbsp
red wine vinegar
-
1
Tbsp
dijon mustard
-
1
pinch
sea salt
-
1
pinch
black pepper
-
½
Tbsp
sweetener (maple syrup or honey if not vegan)
-
⅓
cup
olive oil (plus more for massaging kale)
-
2
Tbsp
orange juice (optional)
Toppings (optional)
-
to taste
berries in spring and summer
-
to taste
cooked quinoa
-
to taste
hempseeds, roasted nuts, or sunflower seeds
Instructions
- Pickle the onions by mixing red wine vinegar, water, and sugar in a bowl, then add the sliced onions and refrigerate.
- In a large bowl, add the kale with olive oil and squeeze over the reserved grapefruit or orange juice, massaging the kale to soften it.
- Add the chopped apple, segmented grapefruit or orange, and pomegranate or cranberries to the kale.
- Prepare the dressing by whisking together vinegar, mustard, sweetener, salt, and pepper, then stream in olive oil while mixing.
- Add the pickled onions and dressing to the salad, toss to combine, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
239
Total fat
17g
Total carbohydrates
21g
Total protein
2.8g
Sodium
100mg
Cholesterol
0mg
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